Sautéed Spinach and Mushroom Eggs Benedict on Sourdough

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Poached eggs and sautéed spinach and mushrooms atop toasted sourdough, drizzled with a light hollandaise sauce for a refined brunch experience. This French-inspired brunch recipe (vegetarian), ready in about 30 minutes, combines large eggs, fresh spinach, button mushrooms, sliced into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 380 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 French cuisine 380 cal/serving

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Ingredients

4 large eggs
4 cups fresh spinach
1 cup button mushrooms, sliced
3 tbsp unsalted butter
1 tbsp white vinegar
4 sourdough bread slices
3 egg yolks
1 tbsp lemon juice
2 tbsp water
to taste salt
to taste black pepper

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Instructions

Step 1: In a medium skillet, melt 2 tbsp unsalted butter over medium heat. Add 1 cup sliced button mushrooms and sauté for 4-5 minutes until browned and tender.
Step 2: Add 4 cups fresh spinach to the mushrooms and cook, stirring, for 2 minutes until wilted. Season with salt and black pepper to taste. Remove from heat and set aside.
Step 3: Fill a large saucepan with 3 inches of water, bring to a gentle simmer, then add 1 tbsp white vinegar.
Step 4: Crack 4 large eggs individually into small cups. Create a gentle whirlpool in the simmering water and carefully slide each egg into the water. Poach eggs for 3-4 minutes until whites are set but yolks remain runny. Remove eggs with a slotted spoon and drain on paper towels.
Step 5: Toast 4 slices of sourdough bread until golden and set on serving plates.
Step 6: For the hollandaise sauce, in a heatproof bowl over simmering water (double boiler), whisk together 3 egg yolks, 2 tbsp water, and 1 tbsp lemon juice vigorously until thickened and doubled in volume.
Step 7: Slowly drizzle in 1 tbsp melted unsalted butter while continuously whisking until sauce is smooth and creamy. Season with salt and a pinch of black pepper.
Step 8: To assemble, spread sautéed spinach and mushrooms evenly over each slice of toasted sourdough, top with a poached egg, then drizzle generously with hollandaise sauce. Serve immediately.